Quinn Hatfield, owner of one of L.A.’s best lunch spots, the Sycamore Kitchen, knows a thing or two about sandwiches. His favorite way to use up leftover steak is to put it in a simple sandwich. For this one, he slices it all thin—the steak, cheese, avocado, and kale—and finishes it off in the oven. “Tri-tip also eats great cold,” he says, “whether on a sandwich or a salad.”
For more simple, quick recipes, check out these five meals, all made with a 12-item shopping list.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>½ lb cooked tri-tip steak, cold, thinly sliced with a serrated</li>
<li>2 tsp mayonnaise</li>
<li>2 slices dark rye bread </li>
<li>to taste Gruyere, thinly sliced</li>
<li>1 avocado, thinly sliced</li>
<li>2 handfuls kale, thinly sliced</li>
<li>2 tsp whole-grain mustard</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Cautiously reheat sliced steak in a microwave, using short 15- to 30-second pulses to avoid overheating, “which would completely ruin it,” says Hatfield.</li>
<li>Spread mayonnaise on each side of bread. Pile the sliced beef on it, and add Gruyere, avocado, kale, and mustard.</li>
<li>Place open-faced on a pan in a warm oven till cheese is melted.</li>
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